Affiliation:
1. Department of Food Science and Nutrition, Faculty of Food Engineering (FEA) University of Campinas (UNICAMP) Campinas SP 13083‐862 Brazil
2. Laboratory of Inspection of Products of Animal Origin Federal Rural University of the Semi‐arid (UFERSA) Av. Francisco Mota, 572, Mossoró, 59625‐900, Costa e Silva Mossoró RN Brazil
Abstract
This study aimed to evaluate the presence of Staphylococcus aureus from the production chain of artisanal Coalho cheese, and to analyse the phenotypic profile of the strains, virulence factors and antimicrobial susceptibility profile. From the 52 samples collected, typical colonies of Staphylococcus spp. were isolated. From these positive S. aureus isolates, the genes encoding for enterotoxin production and antibiotic resistance were characterised. Additionally, agr locus typing was also performed. A significant presence of the sea enterotoxin producing gene, a higher incidence of the mecA gene and agr III group was identified. There was multiple resistance to penicillin, oxacillin, erythromycin and clindamycin in 79% of isolates. These results indicate that the artisanal Coalho cheese production process is associated with high contamination levels and significant potential for the isolated strains to produce enterotoxins. Therefore, there is cause for concern regarding the quality of the artisanal Coalho cheese produced.
Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Conselho Nacional de Desenvolvimento Científico e Tecnológico